Available: June 24
Time: 2pm EDT
Length: 60 minutes
Cost: Free
Sponsored by
Description:
In the face of rising price pressures, how can product designers reduce product
costs in salad dressings, sauces and similar products while maintaining product
quality? One of the first places to look is the stabilizer system. This Webinar
examines the elements of an effective stabilizer system including its effect on
mouthfeel and shelf life. We look in depth at the need for emulsification and
discuss high-quality cost-effective alternatives from both a processing and
ingredient cost-in-use perspective.
Speaker:
Maureen Akins is a food scientist in the applications section of R&D at TIC
Gums. She currently oversees areas of product development using gums to
provide stabilization in meat, bakery, salad dressing, dairy, and non-food
applications. Current research has been focused on emulsion stability in
finished dressing and marinade formulations through the use of new and
innovative hydrocolloid-based emulsifiers. Her educational background
includes a bachelor’s degree in biology and a master’s degree in food science,
both from Virginia Tech. Currently, she is the secretary of the Carbohydrate
Division of IFT and a member of several industry associations including the
Association of Dressings and Sauces (ADS) and the Research Chefs Association
(RCA). She has taught the hydrocolloids section of Culinology 101TM sponsored by
Johnson & Wales for the past several years and regularly provides hydrocolloid
seminars to interested groups across the country. Akins has been an invited
speaker to many industry conferences to include the Institute of Food
Technologists Annual Meeting, the Prepared Foods R&D Conference and the American
Chemical Society Annual Conference.
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